food technologist
ISCO: 2145. Skills: 139. Essential: 73.
Essential skills
- analyse packaging requirements
- analyse samples of food and beverages
- apply food technology principles
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- assess HACCP implementation in plants
- bioeconomy
- biotechnology
- chemistry
- circular economy
- collect samples for analysis
- combination of flavours
- combination of textures
- describe chemical innovation in products
- develop food production processes
- energy efficiency
- ensure public safety and security
- ensure responsible sourcing in food supply chains
- enzymatic processing
- evaluate ingredient documentation from suppliers
- fermentation processes of food
- follow-up lab results
- food allergies
- food and beverage industry
- food authentication techniques
- food canning production line
- food engineering
- food ethics
- food fraud
- food legislation
- food materials
- food preservation
- food product ingredients
- food products composition
- food safety principles
- food science
- food storage
- food toxicity
- food waste monitoring systems
- foodborne diseases
- functional properties of foods
- health, safety and hygiene legislation
- identify the factors causing changes in food during storage
- improve chemical processes
- ingredient threats
- interpret data in food manufacturing
- keep up with innovations in food manufacturing
- laboratory-based sciences
- lead process optimisation
- legislation about animal origin products
- listen actively
- manage discarded products
- manage ethics issues in the food industry
- manage food manufacturing laboratory
- manage the use of additives in food manufacturing
- molecular gastronomy
- monitor developments used for food industry
- monitor processing conditions
- pathogenic microorganisms in food
- perform food risk analysis
- prepare visual data
- processes of foods and beverages manufacturing
- promote ethical eating
- quality assurance methodologies
- read engineering drawings
- risks associated to physical, chemical, biological hazards in food and beverages
- strive for nutritional improvement of food manufacturing
- traceability in food industry
- use new technologies in food manufacturing
- waste management
- watch food product trends
- write work-related reports
Supporting skills
- adapt production levels
- adjust production schedule
- advocate for consumer matters in production plants
- analyse production processes for improvement
- analyse trends in the food and beverage industries
- apply control process statistical methods
- apply scientific methods
- assess quality characteristics of food products
- assess shelf life of food products
- assess the life cycle of resources
- attend to detail in preparation for audits
- be at ease in unsafe environments
- carry out environmental audits
- carry out training in environmental matters
- check quality of products on the production line
- check quality of raw materials
- collect briefing regarding products
- configure plants for food industry
- coordinate launches of new food products
- create new recipes
- cultural customs on food preparation
- detect microorganisms
- develop food scanner devices
- develop new food products
- develop standard operating procedures in the food chain
- effects of pesticides in food raw materials
- ensure compliance with environmental legislation in food production
- ensure correct goods labelling
- ensure finished product meet requirements
- fermentation processes of beverages
- follow laboratory manuals
- food homogenisation
- food plant design
- food policy
- food safety standards
- identify hazards in the workplace
- identify nutritional properties of food
- inspect silo systems
- keep food laboratory inventory
- keep up-to-date with regulations
- manage communications with food industry governmental bodies
- manage environmental management system
- manage packaging development cycle from concept to launch
- manage scale-up experiments for manufacturing of products
- mitigate waste of resources
- monitor ingredient storage
- monitor packaging operations
- monitor the production line
- operate automated process control
- participate as observer in different types of audits in the food sector
- participate in the development of new food products
- perform chemical experiments
- perform food safety checks
- perform microbiological analysis in food
- perform physico-chemical analysis to food materials
- perform quality audits
- perform sensory evaluation of food products
- perform strategic planning in the food industry
- plan shifts of employees
- project management
- provide food labelling expertise
- provide training on quality management supervision
- research new cooking methods
- research new food ingredients
- select adequate packaging for food products
- use resource-efficient technologies in hospitality